Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Studies on the Storage of Kalopanax pictus Extract

음나무 껍질 추출물의 저장성에 관한 연구

  • Published : 2004.09.01
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Abstract

Changes of concentration properties and shelf-life were investigated for preservation using Kalopanax pictus extract. We compared physicochemical (pH, sugar content, total acidity, color) and microbiological qualities of concentrated extract and extract with glucose added. At the result, pH of samples were increased as storage time increase. Whereas samples were not significantly different sugar content and total acidity as storage time. In Hunters color values, whiteness(L) and yellowness(b) value of samples tended to decrease during storage time but increase after 2 weeks of storage time. The samples were contaminated by microbial levels of 3.6$\times$10$^{1}$$\~$1.330$\times$10$^{3}$ CFU/g in total aerobic bacterial counts and negative in collforms. Samples at 2 $^{\circ}$Brix and 1 $\%$ glucose were effective for keeping the microbial population less than 2.0$\times$10$^{1}$ CFU/g.

음나무 껍질을 추출한 추출물에 대하여 농축 및 당첨가에대한 변화를 살펴보았다. Glucose 첨가 추출물은 첨가하지 않은 추출물보다 pH가 낮게 나타났으나 저장기간이 경과함에 따라증가하였다. 색도의 경우 당도 및 glucose 첨가량이 높아질수록 명도 및 황색도는 낮아지는 경향을 나타내었으며 전반적으로 저장기간이 길어지면서 다소 감소하는 경향을 보였다. 총산에 있어서는 다소 낮은 유기산 함량을 나타내었으며 저장기간에 따른 큰 변화는 보이지 않았다. 미생물은 2 $^{\circ}$Brix에서 생육이 저해되었으며 Glucose를 첨가한 경우도 1$\%$ 이상에서는 미생물이 검출되지 않았다. 음나무 껍질 1 $^{\circ}$Brix 이상의 농축물은 냉장보관으로 저장성이 있는 것으로 나타났다.

Keywords

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